Fish Recipe: Marinated Peppers Salads with Tepid Fried Dorade Dress and raise the dorados in net, cut them three parts then of it. Peel the onions and core the bell peppers. Peel and thin out the bulbs of dill, cut everything in big Julian, succulent fish recipes. Cooking: In a chain, make to heat a spoon to soup of olive oil and to cook to soft fires the onions, the dills. After some minutes add the bell peppers, season salt and pepper then. Let cook until pity of the vegetables, add 2 cl of vinegar of Sherry then. Put to cook to olive oil the nets of dorade, in an anti-adhesive frying pan, and season. Prepare vinaigrette with the rest of vinegar and oil. Schooling: On the plates, spread a bed of mesclun, season vinaigrette, arrange the nets of dorade and surmount the set of the Julian of bell pepper. Ingredients: 17 ½ oz. duck foie gras, 1 ½ oz. flour, 4 medium potatoes, 4 cups Banyuls wine, salt, pepper, 4 cups peanut oil, 7 oz. corn salad, 1 ¾ oz. walnut oil vinaigrette, 4 pears, ¾ butter, 1 vanilla stick, 3 onions, 1 ¼ cups sugar For Balsamic vinaigrette with walnuts: 2 cups colza oil, 1 ½ walnut oil, 5 cups Sherry vinegar, 5 cups wine vinegar, 1 oz. mustard, 1 oz. salt, pepper, ¾ boiling water Preparation Instructions: Reduce the Banyuls until it becomes a thick syrup. Reserve. To crystallize onions, first dice them. Melt butter in a pan and add brown over low heat. Add the balsamic vinegar. Reduce season, and reserve. To prepare the crystallized pears, first peal and coarsely chop the fruit. Sweet them in butter. Add vanilla, sweeten slightly and reserve. Slice the foie gras. Peel and grate the potatoes. Roll these potato pieces around the pieces of foie gras. Fry in very hot oil. Season the leaves of corn salad.
Sorce: www.gourmandia.com